Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

The perfect meal for a warm evening. Gado Gado is one of my favourite salads, and the recipe for the peanut sauce comes straight from Bali where I was shown how to make it.

You'll Need

Bambu Kacang (peanut sauce)

3 cloves garlic

1 birds-eye chilli

60g palm sugar, shaved

1 tbs fried shallots

250g small raw peanuts (roasted until fragrant)

1 lime, juiced

350ml water

1 pinch of salt

4 eggs

rice bran oil

150g green beans, lightly steamed

1 cup bean shoots

1 cup spinach leaves

1/4 wombok cabbage, shredded finely

Method

Start with the sauce. Blend together all of the ingredients for the sauce in a food processor until a paste forms. Transfer the mixture to a saucepan and stir the water in and season with salt. Reduce on a low heat for about 15 minutes, stirring frequently until the sauce thickens. Set aside and allow to cool.

Place the eggs in a small saucepan and bring to the boil, simmer for 6 minutes and run cool water over the eggs. Peel and dry the eggs on a paper towel.

Heat 2 tbs of rice bran oil in a small deep fry pan and shallow fry the eggs, one at a time rolling them around in the oil until the outside of the eggs are crisp and golden. Drain on a paper towel.

Place the remaining salad ingredients and toss together to mix. Season with salt and pepper. Arrange the salad and eggs on a plate and spoon over the peanut sauce. Serve with rice for a heartier meal.